Delicious Baked FudgeServes 4Ingredients:2 whole Eggs1 cup Sugar2 Tablespoons (heaping) Cocoa2 Tablespoons Flour1/2 cup Butter, Melted1 teaspoon Vanilla ExtractInstructions:Preheat oven to 300 to 325 degrees.
Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.
Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.
Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.
Serve with sweetened whipped cream or vanilla ice cream; whatever makes your skirt fly up.Cook time: 50 MinutesPrep time: 10 Minutes

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Baked Fudge

Valentine’s Day will be here before you know it, and you know what that means: It means…well…it means you can bake a lot of fattening, gooey, yummy desserts and say “it’s for Valentine’s Day!” and no one will judge you.

I just LOVE Valentine’s Day!

Baked Fudge is difficult to explain, but I eat it all the time so let me try: Imagine a brownie that’s crusty and crisp on top, but that wasn’t allowed to cook all the way down below. Or imagine chocolate cake batter…with a crispy top. Imagine…

As I said, it’s difficult to explain.

So I won’t try to explain it. I’ll just make it. And then I’ll eat it. Because really, that’s what I do best.

Here’s what you’ll need…in no particular order:

Eggs.

Vanilla.

Butter.

Cocoa powder.

Heavy Cream. Also known as Whipping Cream. Sometimes known as Heavy Whipping Cream.

I just call it Beautiful.

Sugar.

Flour.

It’s Baked Fudge time, baby!

Preheat oven to 300 degrees, which is a little on the low side. If your oven doesn’t get very hot, go ahead and do 325 degrees.

Begin by melting 1 stick (1/2 cup) butter. Set it aside.

Using an electric mixer, beat 2 eggs until somewhat light in color.

Pour in 1 cup sugar. Mix it until thoroughly combined.

Next, add 2 HEAPING tablespoons cocoa powder. It occurred to me today that I don’t think a single one of my recipes calls for any tablespoon of cocoa that isn’t HEAPING.

It’s all about being excessive.

Next, add 2 level tablespoons flour…

1 teaspoon vanilla.

And finally, the melted butter. Just make sure it’s not sizzling hot when you pour it in, or it’ll try to cook those eggs and that would be totally grody.

Mix on low until well combined; you definitely don’t want to beat the tarnation out of the batter.

It’s a special batter and must be treated with respect.

Now, fill a baking dish halfway with water.

Then place four small baking dishes or ramekins into the dish of water. I got these at my favorite restaurant supply store before Christmas. I couldn’t resist the colors, man.

Pumpkin and turquoise? Fugghetaboutit.

Distribute the batter equally among the four ramekins. Or, if you’re not the ramekin type, you can bake it in a small, greased (8 x 8-inch) square baking pan.

I just prefer it in the ramekins. Feels more special that way.

Would someone please help me? Please? I want to eat all four of these now. With a spoon.

No, I’m not pregnant. I just have no self-discipline.

Now set the pan into the oven and bake for 40 minutes.

Then, and this is important, do the toothpick test. When the baked fudge is done, it should be hard on top—almost like a brownie—but the toothpick should NOT come out clean. At the same time, there should be no visible jiggle if you lightly shake the pan.

Baked fudge is easy to make, but it can take a little trial and error to know when it’s done. The important thing is that it should NOT be completely set through like a brownie. And they’re foolproof; if you pull ’em out of the oven and have second thoughts, just stick ’em back in for ten minutes or so.

This is done. It actually baked for around 46 minutes. Notice that the top looks done…but inside, while not overly runny, the baked fudge is soft and glossy.

Now, I just like to leave the ramekins sitting on the counter IN the warm water while I make the whipped cream to go on top. Keeps ’em warm that way.

Pour 1 cup cold whipping (heavy) cream to the mixing bowl.

Add 2 tablespoons sugar.

And 1/2 teaspoon vanilla. Now just whip it on high until stiff peaks form, and go ahead and eat half of the whipped cream right off the bat because you won’t wind up needing it all.

No. I’m not excessive. Why do you ask?

Flatware Check: Pottery Barn.

While the baked fudge is still somewhat warm, plop on a spoonful or two of whipped cream.

And then? Do this.

And do this.

Okay, here you can see what Baked Fudge is all about. Crusty, set upper crust…soft, but definitely not runny, filling. It really is the best of both worlds: chocolatey, but tastes like cake batter, but not as runny…but warm and delicious.

Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.

Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.

Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.

Beat eggs until light in color. Beat in sugar until just combined. Add cocoa, flour, melted butter, and vanilla extract. Mix gently until well combined.

Pour batter into four large ramekins or one 8-inch square baking dish. Set ramekins or pan into a larger pan halfway full of water.

Bake 40 to 50 minutes, or until upper crust is crispy and the rest of the batter is firm but not set. Toothpick should come out…not clean, but mixture should not be overly runny. If you pull it out of the oven and have second thoughts, stick it back in for ten more minutes.